These Vegan Lemon Blueberry muffins are a perfect breakfast: easy to make, easy to grab, and not too sweet!
6
Servings
8
Ingredients
7
Comments
Ingredients
- 1 cup Flour, All-Purpose
- 1 cup Flour, Whole Wheat
- 1 teaspoon Baking Soda
- ½ cups Brown Sugar
- ¼ cups juice Lemon
- 2 tablespoons melt Coconut Oil
- 1 cup Almond Milk
- ¾ cups Blueberries
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine white flour, whole wheat flour, and baking soda in a medium mixing bowl.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine white flour, whole wheat flour, and baking soda in a medium mixing bowl.
- Combine sugar, lemon juice, coconut oil, and almond milk in a separate mixing bowl.
- Slowly combine dry and wet ingredients together, being careful not to overmix.
- Fold blueberries into mixture.
- Place mixture in a greased muffin pan.
- Bake at 400 for 15 minutes, or until a toothpick comes out clean.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- 2 muffins Amount Per Serving
- Calories
- 294
- Total Fat
- 6g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 236mg
- Total Carbohydrates
- 57g
- Fiber
- 4g
- Sugar
- 20g
- Protein
- 6g
- WW Freestyle
- 11
7 Comments
Join the discussionCan you substitute other kinds of milk for almond milk?
Yes if you don’t have any allergies go right ahead!
We’re making these right now with apples and cinnamon!
What flours could I sub to make it gluten free? Oat, buckwheat, coconut? Is it equivalent?
Hi Viviana– I asked our gluten-free/dairy-free writer and she suggests an all-purpose gluten free flour mix. You can make your own here: http://www.glutenfreelyfrugal…. . This can be used cup for cup and will rise because it has xantham gum.
made with canola oil instead of cocunut oil, strawberries, bananas and coconut milk oh and sugar instead of brown sugar… used what I had and they turned out fantastic!!! still dairy/soy free!!
Love the substitute options. Glad you enjoyed!